Effect of Some Packaging Materials on Shelf Life and Quality Attributes of Ground Pepper during Storage

The effects of selected packaging materials on the storage, carotenoid content and sensory properties of ground pepper was investigated. Ground pepper was packed with polypropylene of different thickness such as (PP) 3 micron, 4 micron, 5 micron, 12.5 micron, 20 micron and 30 micron. Samples were analyzed for changes in proximate, carotenoid, mould count and sensory qualities at days 0, 30 and 60 for two months during storage at room temperature. The moisture (7.94 - 8.28%) and carbohydrate (33.21 - 35.77%) contents increased while protein (10.20 - 9.43%), fat (16.97 - 16.17%), ash (5.58 - 5.01%) and crude fibre (26.11 - 25.29%) contents decreased with the prolongation of storage period but significant (p>0.05) difference were not recorded between the various packaging materials. There was a significant (p<0.05) decrease in the carotenoid content of different packaging materials with a better level retained in PP 30 micron (19.27 mg/g) and PP 20 micron (16.12 mg/g) after 60 days of storage. There was also an increase in the mould count of the ground pepper packed with different packaging materials with PP 20 micron (2.8×104cfu/g) and PP 30 micron (4.1×104cfu/g) having the least counts. Sensory evaluation result showed that samples packed in PP 30 micron had better retention of pungency, PP 20 micron for aroma and PP 12.5 micron for colour. However, there was no significant (p>0.05) difference in the overall acceptability of the ground pepper as influenced by packaging materials. The PP 30 micron and 20 micron proved very useful for the storage of ground pepper for longer shelf life and good retention of carotenoid content, colour and pungency up to two months of storage period.